Vertaling van "lactic starter " (Engels → Frans) :

TERMINOLOGIE

lactic starter [ lactic bacterium | milk starter culture | lactic acid ferment | lactic ferment | starter | Streptococcus lactis ]
levain lactique [ ferment lactique | Streptococcus lactis ]

lactic starter | starter | starter culture
cultures starter

lactic acid starter culture | lactic ferment | lactic starter | lactic starter culture
ferments lactiques

lactic acid culture | lactic acid starters
culture de ferments lactiques

mesophilic lactic acid bacteria (1) | mesophilic starter culture (2)
bactéries lactiques mésophiles

non-fat lactic dry matter | non-fatty lactic dry matter
matière lactique sèche non grasse | matière sèche lactique non grasse

fire lighter [ fire starter | barbecue fire lighter | BBQ fire lighter | barbecue fire starter | BBQ fire starter | Bar-B-Q starter | Bar-B-Q lighter | charcoal lighter | BBQ lighter | BBQ starter | firelighter ]
allume-feu [ allume-barbecue ]

direct-on-line starter [ DOL starter | across-the-line starter | ATL starter | across-the-line motor starter ]
démarreur à induction par branchement direct au secteur [ démarreur moteur direct | démarreur DOL ]

yogurt culture | yoghurt culture | yogurt starter culture | yoghurt starter culture | yogurt starter | yoghurt starter | starter culture
culture de yogourt | culture de yaourt

lactic acid fermentation | lactic fermentation
fermentation lactique

IN-CONTEXT TRANSLATIONS

(ix) lactic acid producing starter culture,
(ix) un pied-de-cuve produisant de l’acide lactique,

In order to remedy such possible problems, the use of lactic acid enzymes and/or natural inocula as starter cultures is sometimes necessary in order to obtain the acidity needed to improve the consistency of the curd.
Afin d’y remédier, l’utilisation de ferments lactiques et/ou de levains naturels comme cultures de démarrage est parfois utile pour obtenir l’acidité nécessaire à améliorer la consistance du caillé.

Preparation of the starter culture — The starter culture is prepared from pasteurised milk with the addition of a strain of lactic streptococci.
Préparation du levain — Le levain est élaboré à partir de lait pasteurisé, auquel on ajoute une souche de streptocoques lactiques.